Lemon-Garlic Orzo Pilaf

Lemon and garlic adds a flavor to this pasta side dish – perfect for Italian cuisine.

  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 4

Ingredients

4 1/2
to 5 oz. (2/3 cup) uncooked orzo or rosamarina (rice-shaped pasta)
1
cup baby carrots, quartered lengthwise
1
tablespoon olive oil
1/2
cup chopped onion
1
garlic clove, minced
1
cup sliced fresh mushrooms
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1/4
teaspoon salt
Dash pepper
2
tablespoons chopped fresh parsley
  • 1 In medium saucepan, bring 8 cups water to a boil. Add orzo; cook 8 to 10 minutes or until of desired doneness, adding carrots during last 4 minutes of cooking time.
  • 2 Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add onion and garlic; cook and stir 1 minute. Add mushrooms; cook and stir 2 to 3 minutes or until tender.
  • 3 Drain orzo. Add cooked orzo, lemon peel, lemon juice, salt and pepper to skillet; mix well. Reduce heat to low; cook about 1 minute or until thoroughly heated. Stir in parsley.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 2/3 Cup
    Calories
    190
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    170%;
    Vitamin C
    10%;
    Calcium
    2%;
    Iron
    10%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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